Ratatouille

Luckytrim

Grill Master
Gold Site Supporter
Ratatouille



1/4 c. oil
2 cloves garlic, chopped
4 onions, thinly slices
3 green peppers, cut in strips
1 eggplant, diced
4 zucchini, cubed
4 or 5 fresh tomatoes, peeled or 1 large can, drained
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. dill
1/4 c. lemon juice

Heat oil until a haze forms. Saute onions and garlic until golden brown, then add pepper strips, eggplant, and squash. Continue cooking for about 5 minutes, stirring occasionally. Put in tomatoes, salt, pepper, oregano, and dill. Cover and cook slowly for about 45 minutes, stirring occasionally. Uncover and continue cooking for about 15-20 minutes to allow excess liquid to evaporate. Sprinkle on lemon juice. Yields 2 quarts.
 

Johnny West

Well-known member
When I'm back on my feet will make that for #3 vegitarian son.

I've been wanting to do it, just never think about it at the right time.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Love the addition of dill! I've never put that in ratatouille before, but dill makes almost everything better!

Lee
 
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